Volatile compounds and some physico-chemical properties of pastırma produced with different nitrate levels
Author:
Funder
Atatürk University
Publisher
Asian Australasian Association of Animal Production Societies
Subject
Animal Science and Zoology,Food Science
Link
http://www.ajas.info/upload/pdf/ajas-30-8-1168.pdf
Reference30 articles.
1. Mediterranean vs northern European meat products. Processing technologies and main differences
2. Cured meat products without direct addition of nitrate or nitrite: what are the issues?
3. HEADSPACE VOLATILES OF DRY-CURED HAM: A COMPARISON OF DIFFERENT MANUFACTURING STYLES BY SPME AND GC/MS ANALYSIS
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